RD Exam 2025/2026: Jean Inman Study
Guide Domain 1, Part 1 Questions And
Correct Detailed Answers (Verified Answers)
Already Graded A+
Question 1: What is blanching?
A) Roasting in an oven at high heat
B) Immersion in boiling water for a short time
C) Freezing produce immediately after harvest
D) Soaking in an acidic solution
Correct Answer: B) Immersion in boiling water for a short time
Question 2: Why do frozen fruits and veggies have a shorter cooking time?
A) Because they have a higher water content
B) Because blanching and freezing have made them tender
C) Because the freezing process breaks down complex carbs
D) Because they are fully pre-cooked before freezing
Correct Answer: B) Because blanching and freezing have made them tender
Question 3: How much juice would 12 oranges yield?
A) 1 pint
B) 1 quart of juice
C) 2 quarts
D) 1 gallon
Correct Answer: B) 1 quart of juice
Question 4: When should berries and mushrooms be washed?
,A) Immediately after purchasing
B) JUST before serving
C) Before storing in the refrigerator
D) They should never be washed
Correct Answer: B) JUST before serving
Question 5: Alkaline and acidic solutions have _________ effect on fruits and veggies with
yellow or orange pigments.
A) a significant
B) a bleaching
C) little
D) a darkening
Correct Answer: C) little
Question 6: True/False: Lycopene is considered an antioxidant and a phytochemical.
A) True
B) False
Correct Answer: A) True
Question 7: Chlorophyll + alkaline =
A) pheophytin
B) chlorophyllin
C) lycopene
D) anthocyanin
Correct Answer: B) chlorophyllin
Question 8: Chlorophyll + acid/heat =
A) pheophytin
B) chlorophyllin
C) carotene
,D) betalain
Correct Answer: A) pheophytin
Question 9: What accelerates the ripening of fruits during storage?
A) Nitrogen gas
B) Ethylene gas
C) Carbon dioxide
D) Oxygen
Correct Answer: B) Ethylene gas
Question 10: Fruits and veggies: what is crispness due to?
A) Pectin content
B) Cellulose breakdown
C) Osmotic pressure of water-filled vacuoles
D) Enzymatic browning
Correct Answer: C) Osmotic pressure of water-filled vacuoles
Question 11: How do you cook cauliflower?
A) Long time, uncovered
B) Short time, covered
C) Baked in the oven
D) Boiled for an hour
Correct Answer: B) Short time, covered
Question 12: How do you cook cabbage to minimize the development of a strong flavor? (3
steps)
Correct Answer: Cook for a short time; keep lid off initially to let acids escape; cook in
large amount of water.
Question 13: A #10 can = ___ cups.
A) 10
B) 13
, C) 15
D) 18
Correct Answer: B) 13
Question 14: How many cans per case are associated with a #10 can?
A) 4
B) 6
C) 12
D) 24
Correct Answer: B) 6
Question 15: A #10 can = ___ to ___ servings.
A) 10-15 servings
B) 15-20 servings
C) 20-25 servings
D) 25-30 servings
Correct Answer: C) 20-25 servings
Question 16: A #10 can = ___lbs ___oz.
A) 5lbs 4oz.
B) 6lbs 9oz.
C) 7lbs 2oz.
D) 8lbs
Correct Answer: B) 6lbs 9oz.
Question 17: Which organization "grades" fruits and veggies?
A) FDA
B) USDA
C) EPA
D) CDC
Guide Domain 1, Part 1 Questions And
Correct Detailed Answers (Verified Answers)
Already Graded A+
Question 1: What is blanching?
A) Roasting in an oven at high heat
B) Immersion in boiling water for a short time
C) Freezing produce immediately after harvest
D) Soaking in an acidic solution
Correct Answer: B) Immersion in boiling water for a short time
Question 2: Why do frozen fruits and veggies have a shorter cooking time?
A) Because they have a higher water content
B) Because blanching and freezing have made them tender
C) Because the freezing process breaks down complex carbs
D) Because they are fully pre-cooked before freezing
Correct Answer: B) Because blanching and freezing have made them tender
Question 3: How much juice would 12 oranges yield?
A) 1 pint
B) 1 quart of juice
C) 2 quarts
D) 1 gallon
Correct Answer: B) 1 quart of juice
Question 4: When should berries and mushrooms be washed?
,A) Immediately after purchasing
B) JUST before serving
C) Before storing in the refrigerator
D) They should never be washed
Correct Answer: B) JUST before serving
Question 5: Alkaline and acidic solutions have _________ effect on fruits and veggies with
yellow or orange pigments.
A) a significant
B) a bleaching
C) little
D) a darkening
Correct Answer: C) little
Question 6: True/False: Lycopene is considered an antioxidant and a phytochemical.
A) True
B) False
Correct Answer: A) True
Question 7: Chlorophyll + alkaline =
A) pheophytin
B) chlorophyllin
C) lycopene
D) anthocyanin
Correct Answer: B) chlorophyllin
Question 8: Chlorophyll + acid/heat =
A) pheophytin
B) chlorophyllin
C) carotene
,D) betalain
Correct Answer: A) pheophytin
Question 9: What accelerates the ripening of fruits during storage?
A) Nitrogen gas
B) Ethylene gas
C) Carbon dioxide
D) Oxygen
Correct Answer: B) Ethylene gas
Question 10: Fruits and veggies: what is crispness due to?
A) Pectin content
B) Cellulose breakdown
C) Osmotic pressure of water-filled vacuoles
D) Enzymatic browning
Correct Answer: C) Osmotic pressure of water-filled vacuoles
Question 11: How do you cook cauliflower?
A) Long time, uncovered
B) Short time, covered
C) Baked in the oven
D) Boiled for an hour
Correct Answer: B) Short time, covered
Question 12: How do you cook cabbage to minimize the development of a strong flavor? (3
steps)
Correct Answer: Cook for a short time; keep lid off initially to let acids escape; cook in
large amount of water.
Question 13: A #10 can = ___ cups.
A) 10
B) 13
, C) 15
D) 18
Correct Answer: B) 13
Question 14: How many cans per case are associated with a #10 can?
A) 4
B) 6
C) 12
D) 24
Correct Answer: B) 6
Question 15: A #10 can = ___ to ___ servings.
A) 10-15 servings
B) 15-20 servings
C) 20-25 servings
D) 25-30 servings
Correct Answer: C) 20-25 servings
Question 16: A #10 can = ___lbs ___oz.
A) 5lbs 4oz.
B) 6lbs 9oz.
C) 7lbs 2oz.
D) 8lbs
Correct Answer: B) 6lbs 9oz.
Question 17: Which organization "grades" fruits and veggies?
A) FDA
B) USDA
C) EPA
D) CDC
